Egg ragout with mushrooms

Name: Egg ragout with mushrooms
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Broccoli; 2-3 (approx. 250 g) Carrots; 400 g Mushrooms; 1-2 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 1 small onion; 1 collar Chervil; 6–8 Eggs; 50 g butter/margarine; 3 tablespoons (approx. 50 g) Flour; 400 ml Milk

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Broccoli
2-3 (approx. 250 g) Carrots
400 g Mushrooms
1-2 TABLESPOONS Oil
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
1 small onion
1 collar Chervil
6–8 Eggs
50 g butter/margarine
3 tablespoons (approx. 50 g) Flour
400 ml Milk

Directions

1
Clean, wash and cut broccoli into florets. Peel, wash and slice the carrots. Clean, wash and halve the mushrooms.
2
Fry the mushrooms in hot oil for about 5 minutes. Season with salt and pepper. Take out. Cook the carrots in just under 1/2 l boiling salted water for 7-8 minutes. Add broccoli for about 5 minutes.
3
Peel and chop the onion. Wash and finely chop the chervil. Drain the vegetables and catch the stock. Boil eggs hard and quench.
4
Heat the fat. Sauté the onion in it. Dust with flour and sweat. Stir in milk and stock, bring to the boil. Simmer sauce for 3-4 minutes. Season to taste with salt, pepper and nutmeg. Stir in chervil. Peel eggs.
5
Heat the eggs, except 1, broccoli, carrots and mushrooms in the sauce. Halve or quarter the rest of the egg. Arrange the ragout. Garnish with chervil and egg. Serve with potatoes.